Creamed Mixed Greens

  0.0 – 0 reviews  • Thanksgiving
Level: Easy
Total: 40 min
Active: 30 min
Yield: 6 to 8 servings
Level: Easy
Total: 40 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

  1. Kosher salt
  2. 2 bunches spinach (about 1 pound), trimmed
  3. 1 bunch Swiss chard (about 12 ounces), stems and leaves separated
  4. 1 5-ounce package baby kale (about 8 cups)
  5. 4 tablespoons unsalted butter
  6. 1 large shallot, chopped (about 1/2 cup)
  7. 4 to 5 sprigs thyme
  8. 3 tablespoons all-purpose flour
  9. 2 cups milk
  10. Freshly ground black pepper
  11. Hot sauce, to taste
  12. 1/3 cup creme fraiche

Instructions

  1. Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens.
  2. Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes.
  3. Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 202
Total Fat 13 g
Saturated Fat 8 g
Carbohydrates 16 g
Dietary Fiber 4 g
Sugar 7 g
Protein 7 g
Cholesterol 35 mg
Sodium 619 mg
Serving Size 1 of 6 servings
Calories 202
Total Fat 13 g
Saturated Fat 8 g
Carbohydrates 16 g
Dietary Fiber 4 g
Sugar 7 g
Protein 7 g
Cholesterol 35 mg
Sodium 619 mg

 

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